Delicious Tofu Soup

When it's cold, dark and rainy, soup is one of the best comfort food I can think of.

I don't remember where I found this recipe, and I altered it a bit.

It's delicious!

Tofu Soup

3 organic garlic cloves, finely grated

1 tablespoon finely grated, fresh organic ginger

2 tablespoons organic, low sodium soy sauce

2 tablespoons toasted sesame oil

1 large block of soft organic tofu

1/2 lb of chopped organic shiitake (or organic mini portabello or white mushrooms)

4 medium, organic carrots, chopped

4 organic scallions, green and white parts, chopped

8 ounces of an Asian noodle (I used bean thread noodles)

1 bunch of organic watercress

Optional as toppings - fresh cilantro or kim chee

Heat a larger pot over medium heat and add the grated ginger and garlic.

As soon as the aromas are released, add 8 cups of water and bring it to a boil.

When the water is boiling lower the heat to low setting.

Add the mushrooms, soy sauce and sesame oil.

Cover and simmer for 20 minutes.

Meanwhile, cut the tofu into 4 slices, then cut each slice into 8 squares.

Add the tofu, carrots and white part of the scallions to the broth.

Cook until the carrots are tender, about 10 minutes.

Add the watercress and cook for another 5 minutes.

Add the noodles and cook until soft. Bean thread noodles cook very quickly, in a couple of minutes.

Taste the broth and adjust the seasonings.

Ladle the soup into bowls and top with fresh cilantro or kim chee.